Effect of experimental parameters on the encapsulation of roasted coffee oil by complex coacervation

Abstract

Roasted coffee oil is a coffee industry byproduct composed by a great number of compounds including the volatiles responsible by coffee aroma. The main objective of the present work is the encaps ulation of roasted coffee oil in enzimatically crosslinked gelatin and gum Arabic microcapsules. The microcapsules were obtained by complex coacervation . A 2^2 factorial experimental design was applied to verify the effect of the roasted coffee oil amount u sed and the stirring rate on the average diameter, oil recovery and encapsulation efficiency. The microcapsules presented average diameter up to 21 μm with narrow size distributions. The results varied from 80 to 100% (oil recovery) and 33 to 68% (encapsulation efficiency).